Description
Crisp, sweet-and-tangy refrigerator pickles with cucumbers, red pepper, and onion. No canning needed — just chill and enjoy!
Ingredients
Scale
- 3 cups sliced cucumbers (Kirby or English)
- 1 red bell pepper, finely sliced
- 1 small onion, thinly sliced
- ½ cup apple cider vinegar (or white vinegar)
- 1 cup white sugar
- 1 tablespoon canning salt
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
Instructions
- Prepare the Vegetables: Wash and slice cucumbers into ¼” rounds. Thinly slice red bell pepper and onion. Layer them into a clean quart-sized mason jar.
- Make the Brine: In a saucepan, combine vinegar, sugar, salt, celery seed, and mustard seed. Heat over medium, stirring until sugar dissolves. Simmer briefly, then remove from heat and let cool for 5–10 minutes.
- Assemble: Pour the warm brine over the veggies in the jar. Top off with filtered water if needed to fully submerge the veggies. Add a fermentation weight or small jar if desired.
- Refrigerate: Seal the jar and store in the fridge. Wait at least 24 hours (preferably 2–3 days) before enjoying. Pickles will last up to 4 weeks refrigerated.
Notes
You can substitute white vinegar for a brighter flavor. Add chili flakes for a spicy version, or fresh dill for herbaceous notes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Quick Pickled
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 7g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: sweet refrigerator pickles, easy pickles, quick pickled cucumbers, no canning, summer recipes